• Buns and Rolls,  Can be prepared in advance,  Dairy Free,  Gluten Free,  Israeli independence day,  Kosher,  Parve,  Savory bakes,  Soy Free,  Vegetarian

    Soft GF Burger Buns

    December 13, 2014

    Ingredients 375 gr. tap water 1 Tbsp. (10 gr.) dry yeast ¼ cup (50 gr.) sugar 450 gr. Tagmish GF flour mix 1 tsp. salt 1 egg 40 gr. soft butter-flavored Mazola (or butter) Preparation Put all ingredients in your stand-mixer bowl, and knead for 1 minute on low – only until the flour is incorporated, then 10 more minutes on high (don’t be lazy – time it!). With oiled hands, form a ball and lightly oil on all sides. Transfer dough to lightly-oiled bowl, cover with a plastic bag, and let rise until doubled (approx. 1 hour). Divide into 12 equal parts (approx. 80 gr. each). Knead each part…

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  • Can be prepared in advance,  Cookies,  Dairy Free,  Desserts and mousses,  Gluten Free,  hannukah,  Kosher,  Parve,  Pre-preparation required,  Vegetarian

    Homemade Crembo

    October 27, 2014

    Meringue Ingredients 200 gr. egg yolks 400 gr. sugar Meringue Preparation Fill a pot with about 2cm/1inch water and bring to a boil. Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie). Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn’t feel grainy). Remove bowl from heat and pour to mixer bowl. Whisk on high for 10-15 minutes until very thick…

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  • Cakes,  Can be prepared in advance,  Dairy,  Dairy Free,  Desserts and mousses,  Dressed to Impress,  Gluten Free,  Kosher,  Parve,  Pre-preparation required,  Soy Free,  Vegetarian

    Pavlova

    October 27, 2014

    Ingredients 200 gr. egg yolks 400 gr. sugar Preparation Fill a pot with about 2cm/1inch water and bring to a boil. Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie). Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn’t feel grainy). Remove bowl from heat and pour to mixer bowl. Whisk on high for 10-15 minutes until very thick and glossy.…

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  • Cookies,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Pre-preparation required,  Soy Free,  Sweets,  Vegetarian

    Meringue Kisses

    October 27, 2014

    Ingredients 200 gr. egg yolks 400 gr. sugar Preparation Fill a pot with about 2cm/1inch water and bring to a boil. Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie). Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn’t feel grainy). Remove bowl from heat and pour to mixer bowl. Whisk on high for 10-15 minutes until very thick and glossy.…

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  • Buns and Rolls,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Savory bakes,  Soy Free,  Vegetarian

    Crunchy GF Baguette

    October 24, 2014

    You can literally HEAR the crunch: Ingredients 500 gr. Tagmish GF flour 140 gr. Tagmish GF Light Whole Bread mix 3 Tbsp. active dry yeast 1 Tbsp. salt 4 Tbsp. sugar 1 Tbsp. olive oil 625 gr. warm water For brushing: 3 Tbsp. oil + 1 Tbsp. apple vinegar (or plain vinegar) Preparation In a small bowl, mix yeast with 1 Tbsp. sugar and 100 gr. water and set aside for 5 minutes, until foams. In a stand-mixer bowl, mix flour, salt and remaining sugar. Create a pit in the middle, and add yeast mixture. Add the oil and remaining water, and knead on low until combined. Change to high…

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